Banana split dessert
This scrumptious banana split layered dessert includes all the makings of a sundae.
16 servings/serving size: 1 piece
Ingredients
2 cups graham cracker crumbs (about 32 squares)
6 tablespoons margarine or butter, melted
1 (12-ounce) can cold evaporated fat free milk
1/4 cup cold skim milk
2 (4-serving) packages instant vanilla pudding and pie filling mix
2 medium firm bananas, sliced
1 (20-ounce) can unsweetened crushed pineapple, drained
1 (8-ounce) container fat free frozen whipped topping, thawed
1/4 cup chopped walnuts
4 tablespoons chocolate syrup
5 maraschino cherries, quartered
Directions
- Preheat oven to 375°F. Combine cracker crumbs and butter and press onto bottom of
13x9x2-inch baking dish coated with nonstick cooking spray. Bake 7 to 10 minutes
or until browned. Cool completely.
- In bowl, whisk evaporated milk, milk, and pudding mixes 2 minutes or until slightly
thickened. Spread pudding evenly over crust.
- Layer with bananas, pineapple, and whipped topping. Sprinkle with nuts; drizzle
with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before
cutting.
Nutrition information per serving
Calories 228, Protein (g) 3, Carbohydrate (g) 38, Fat (g) 7, Calories from Fat (%)
27, Saturated Fat (g) 1, Dietary Fiber (g) 1, Cholesterol (mg) 1, Sodium (mg) 332,
Diabetic Exchanges: 2 starch, 1/2 fruit, 1 fat
DOC’S NOTES: Pineapple and bananas provide vitamin C while the bananas are a good
source of potassium and B6.